Name: Creamy Dijon Pork Chops
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 bone-in pork chops (about 3/4 inch (2 cm) thick); 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 2 tablespoons all-purpose flour; 3 tablespoon vegetable oil; 1 tablespoon butter; 1 medium onion (chopped); 3 garlic cloves (minced); 1/2 teaspoon dried thyme; 1 cup chicken broth; 3/4 cup heavy cream; 1 tablespoon Dijon mustard; Chopped fresh parsley (for garnish)

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These Creamy Dijon Pork Chops are tender, juicy, and simmered in a rich mustard cream sauce that turns a simple skillet dinner into something especially comforting. The sauce is smooth and savory, with plenty of flavor in every bite.

Creamy Dijon Pork Chops in a cast-iron skillet, covered in a rich mustard cream sauce and finished with parsley

Made with simple ingredients in one skillet, these creamy mustard pork chops have just the right balance of comfort and brightness. Dijon adds a gentle tang that keeps the sauce from feeling too heavy, while garlic, onion, and thyme round out the flavor without overpowering the pork.

Looking for more easy dinners made with pork? Browse my collection of pork recipes for cozy skillet meals, tender pork chops, hearty stews, and simple family dinner ideas.

Why This Recipe Works

A light coating of flour helps these pan-seared pork chops develop a golden crust while leaving just enough behind to thicken the sauce naturally. Everything comes together in the same skillet, so the onion, garlic, and thyme pick up all the savory browned bits left behind after searing the pork.

The combination of chicken broth and heavy cream creates plenty of smooth sauce without making it overly thick. Finishing the bone-in pork chops over low heat gives them time to cook through gently while the Dijon sauce reduces and clings to the meat.

For more cozy pork dinners, try my pork stew with potatoes and pickles, this pork tenderloin in creamy cognac mushroom sauce, or these comforting creamy pork chops.

Creamy Dijon pork chop served on a white plate with fluffy rice and plenty of savory sauce

Ingredients You’ll Need

This recipe uses simple ingredients to build a creamy, savory skillet sauce around the pork chops. Here are the main ingredients and what each one adds.

Bone-in pork chops: Chops about ¾ inch thick work well because they can be browned first and then finished gently in the sauce.
Flour: A light coating helps the pork develop a golden crust and gives the sauce a little extra body.
Onion and garlic: These create the savory base of the sauce without covering up the flavor of the pork.
Chicken broth: Loosens the browned bits from the skillet and adds depth to the cream sauce.
Heavy cream: Makes the sauce smooth and rich while keeping it easy to spoon over the pork.
Dijon mustard: Adds a mild tang that balances the richness of the cream.
Thyme: Brings a warm, earthy flavor that pairs naturally with pork and Dijon.

Note: Be sure to scroll down to the recipe card for the full ingredient list and exact measurements.

How to Make Creamy Dijon Pork Chops

These skillet pork chops are browned first, then finished gently on the stovetop in the creamy Dijon sauce.

Season the pork chops: Pat the pork chops dry with paper towels. Combine the salt, black pepper, paprika, and garlic powder, then season the chops evenly on both sides.

Bone-in pork chops with the paprika seasoning blend, then evenly seasoned on both sides and ready for the skillet

Coat with flour: Lightly dredge each pork chop in flour, making sure both sides are evenly coated. Shake off any excess.

Seasoned pork chops lightly dredged in flour, then placed in a hot cast-iron skillet to start browning

Sear until golden: Heat the oil in a large cast-iron skillet over medium heat. Add the pork chops and cook for about 6 to 8 minutes on the first side, without moving them, until deeply golden. Flip and continue cooking until the second side is well browned. Work in batches if needed, then transfer the chops to a plate.

Flour-coated pork chops searing in a cast-iron skillet, then flipped once a deep golden crust forms

Cook the aromatics: Add the butter and onion to the same skillet. Cook over medium heat until the onion softens and begins to turn golden, about 5 minutes. Stir in the garlic and thyme and cook for another 30 seconds, just until fragrant.

Chopped onion softening in butter, then finished with garlic and thyme until fragrant and lightly golden

Add the chicken broth: Pour the chicken broth into the skillet and scrape up the browned bits from the bottom. Stir well and let it simmer gently for 1 to 2 minutes.

Add the heavy cream: Pour in the heavy cream and stir until it is fully combined with the broth and the sauce becomes smooth.

Chicken broth loosening the browned bits in the skillet, followed by heavy cream to create a smooth sauce

Stir in the Dijon: Add the Dijon mustard and stir until evenly blended into the cream sauce. Bring the sauce back to a gentle simmer.

Dijon mustard stirred into the creamy skillet sauce, then the golden pork chops returned to finish cooking

Finish the pork chops: Return the pork chops and any juices from the plate to the skillet. Reduce the heat to low and cook gently in the sauce for about 10 minutes, spooning the sauce over the chops as they finish cooking.

Golden pork chops nestled in the creamy Dijon sauce after gently simmering in the skillet

Serve: Remove the skillet from the heat and let the pork chops rest in the sauce for at least 3 minutes. Spoon plenty of the creamy Dijon sauce over each chop, garnish with chopped parsley, and serve warm.

Tender bone-in pork chop covered in creamy Dijon sauce and served with fluffy white rice

Pro Tips

Choose chops of similar thickness: Bone-in pork chops about ¾ inch thick will cook at roughly the same rate and are less likely to dry out.
Shake off the extra flour: You only need a thin, even coating. Too much flour can fall into the skillet and make the sauce heavy or lumpy.
Do not crowd the skillet: Sear the pork chops in batches so they brown properly instead of steaming.
Keep the sauce at a gentle simmer: Once the cream is added, lower the heat and avoid a rapid boil so the sauce stays smooth.
Check the pork toward the end: Cooking time can vary depending on thickness. The pork chops are ready when the thickest part reaches 145°F.
Let the sauce settle: It will continue to thicken slightly after the skillet is removed from the heat. Add a splash of broth if it becomes thicker than you prefer.

Substitutions and Variations

Boneless pork chops: You can use boneless chops, but they usually cook faster than bone-in pork chops. Begin checking them a few minutes early to keep the meat tender and juicy.
Half-and-half: Substitute half-and-half for the heavy cream for a lighter sauce. Keep the heat low and avoid boiling, since it is more likely to separate.
Whole-grain mustard: Replace part of the Dijon with whole-grain mustard for a slightly stronger mustard flavor and a little extra texture.
Different herbs: Rosemary or Italian seasoning can replace the thyme. Use a light hand so the herbs do not overpower the Dijon cream sauce.
Add mushrooms: Cook sliced mushrooms with the onion until browned and tender before adding the garlic and thyme.
Use another broth: Vegetable broth can replace the chicken broth, although the finished sauce will have a slightly lighter savory flavor.

What to Serve with Creamy Dijon Pork Chops

These pork chops with Dijon cream sauce pair best with a simple side that can soak up every spoonful. Creamy mashed potatoes are especially good, while fluffy stovetop rice, buttered noodles, or homemade gnocchi also work well.

For something lighter, serve them with roasted vegetables, green beans, or a crisp salad to balance the richness of the sauce.

Storage and Reheating

Store: Keep leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm the pork chops gently in a covered skillet over low heat, adding a small splash of chicken broth or cream if the sauce has thickened. Avoid high heat, which can dry out the pork and cause the cream sauce to separate.

Freeze: Freezing is not ideal because the creamy Dijon sauce may separate after thawing. For the best texture, enjoy this dish fresh or refrigerated.

Frequently Asked Questions

How do I keep pork chops from drying out? Avoid cooking the pork longer than necessary and keep the sauce at a gentle simmer after returning the chops to the skillet. Check the thickest part with an instant-read thermometer and remove the skillet from the heat once the pork reaches 145°F, then let it rest for at least 3 minutes.

How strong is the Dijon mustard flavor? The Dijon flavor is noticeable, but it softens as it blends with the heavy cream and chicken broth. It gives the sauce a gentle tang without making the pork chops taste overly mustardy.

How long do bone-in pork chops take to cook? For bone-in pork chops about ¾ inch thick, cook the first side for about 6 to 8 minutes over medium heat, then flip and brown the second side. Finish the chops over low heat in the Dijon cream sauce for about 10 minutes. Since pork chops can vary in thickness, use an instant-read thermometer and cook until the thickest part reaches 145°F.

What should I do if the Dijon sauce is too thin? Let the sauce simmer gently for another minute or two without a lid. It will also continue to thicken slightly as it rests, so give it a little time before adding anything else.

With golden pork chops and a smooth Dijon cream sauce, this easy pork chop dinner works just as well for a busy weeknight as it does for a relaxed weekend meal. It is simple, satisfying, and easy to pair with your favorite side.